My favorite color is USED .......the unvarnished patina thread!

[GBT-Splint]

No, its the AS gyuto from fukucutlery

it's amazing how this whole line looks exactly the same as shibata kotetsu AS line.
the petty too

 

[Pie]

“Shinogi” - by hot striploin.

 

[Carl Kotte]

My Kono MM 240 needs a bit of love.
View attachment 168342

It looks like it’s been loved!

 

[Pie]

. (Oops)

 

[Southpaw]

When did this thread’s name get changed? Or am I going crazy

 

[M1k3]

When did this thread’s name get changed? Or am I going crazy

You thinking of the other, boring patina thread?

 

[blokey]

woops wrong thread

 

[esoo]

Hmm, wash the freshly polished blade or enjoy the prime rib dinner and 11% Imperial Stout. I think we see which choice won

Unfortunately the blue doesn't show.

 

[The Blade Itself]

Hi, new guy to kitchen knives so I’m not trying to sound like I know anything. I still wanted to post this entry level blade after using it as a steak knife just now. I’m really pleased with the patina after cutting up a steak.

I got it in the mail on Saturday and used it to cut avocados, limes, tomatoes and onion for guacamole. Doing that just left black / brown splotches but cutting the NY strip up today gave it a nice blue tint. I hope it qualifies for this thread.

Nice gloomy afternoon for a blade patina shot:

 

[Mikeadunne]

this one's for the brown patina lovers @Carl Kotte. couple of mazakis - the petty is so deep and dark, cutting lemons does nothing to it.

 

[BillHanna]

“That’s hot.” - Paris Hilton

 

[HumbleHomeCook]

“That’s hot.” - Paris Hilton

She clearly knew how to patina a petty.

I mean, uh hum, nice!

 

[BillHanna]

Pork roast

 

[esoo]

"leave my knife, I'll wash it after your done"

Proceeds to forget about it until going up for bed

Ginsanko vs Tomato sauce + a few hours.

 

[Mikeadunne]

cool hamon

 

[tostadas]

"leave my knife, I'll wash it after your done"

Proceeds to forget about it until going up for bed

Ginsanko vs Tomato sauce + a few hours.
View attachment 174691

Thats a really high grind. Is it a Takada?

 

[esoo]

Thats a really high grind. Is it a Takada?

Yeah. Takada Suiboku ginsan 210. Lots of core steel

 

[Mikeadunne]

 

[Carl Kotte]

 

[Carl Kotte]

 

[Carl Kotte]

When I do it, it’s art!

 

[Carl Kotte]

 

[baggyjorts]

I posted a photo of this knife many months back on the blue patina thread, hope that it's earned @Carl Kotte's approval at this point!

Masakane NOS honesuki from Bernal

 

[M1k3]

 

[M1k3]

 

[A.Malcolm.ations]

My halcyon has been developing a nice, deep, used patina lately.

 

[Sushiman703]

Msicard honyaki

 

[MowgFace]

180 S. Tanaka Blue in all its glory.

 

[ethompson]

Nice even splotchy grey after a ton of cucumbers, onion, and apples today on this yanick. No wild colors, just good stable patina.

 

[Nagakin]

Been giving the Forgie some love lately. Today started with tuna kibbeh and ended with cherry tomatoes. Takes a fine akapin edge well and stays nasty sharp with just a Dick Micro.